Archive | May, 2016

mexican cornbread

We are in full summer here in Fairhope which makes this post seem slightly crazy, but when you get a craving for your mom’s homemade soup and cornbread you gotta deliver! 
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I love this chicken vegetable soup. It’s been a staple in our house all my life. You can’t serve it without mexican cornbread at her house..it may be Bowen’s favorite part.

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Homemade chicken stock MAKES this soup. I’ve made it with box stock and it really doesn’t taste the same.

I used my pressure cooker instapot.. I added to the pot: an organic chicken, 1 quartered onion, 2 smashed garlic cloves, some pepper corns, and 2 carrots chopped. Cook until the chicken is falling off the bone then strain. Now you have delicious stock and chicken for your soup! 

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Mimi's Mexican Cornbread
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Ingredients
  1. 3/4 cup self rising corn meal (Shawnee brand)
  2. 1/2 cup cream style corn
  3. 3/4 cup chopped onion
  4. 1/2 cup grated cheddar
  5. dash garlic powder
  6. 1 1/2 pods jalepeno peppers, chopped
  7. 2 eggs
  8. 1/4 cup buttermilk (I used 1/2 cup)
Instructions
  1. Mix ingredients together and bake at 350 for 20 minutes or until toothpick comes out clean. One trick my mom taught me: Heat cast iron until smoking hot add 1/4 cup of vegetable oil and heat until smoking, pour in cornbread batter then pop in oven–this makes the BEST crust. My cast iron is HUGE!! I used a very small skillet that serves 2 perfectly.
Mississippi Made http://www.mississippi-made.com/
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And my mimi’s mexican cornbread, the very best in the world! Bowen will be a happy boy when he walks in the door tonight! 

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